Southwest Scramble Recipe

Crack the eggs into a medium bowl. Add the milk, 1 tsp salt and 1 tsp black pepper. Whisk until combined and slightly frothy. Set aside.

Core and dice the green bell pepper into roughly 1/2-inch pieces (about 1 cup). Peel and thinly slice the onion into similar-sized pieces (about 3/4 cup). If using jalapeño, remove seeds and finely dice half.

Pit and slice the avocado: halve, remove pit, scoop out flesh and slice or dice. Keep covered with a little lime juice or set aside. Measure cheddar and salsa.

Heat pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and 1 teaspoon unsalted butter; the butter will help with browning and flavor.

When oil is shimmering and butter is melted, add the diced green pepper, sliced onion, and diced jalapeño. Spread into an even layer and let cook, undisturbed, 2–3 minutes to develop some char.

Stir and continue to cook another 3–4 minutes until peppers are softened and onions are golden and slightly caramelized. Reduce heat to medium. Sprinkle the chili powder, ground cumin and smoked paprika over the veggies and stir to coat, cooking 30–45 seconds until fragrant.

Push the cooked vegetables to one side of the skillet and reduce heat to medium-low. Add a small additional pat of butter or a drizzle of oil to the empty side if the pan looks dry.

Pour the whisked eggs into the pan over the lower-heat side. Allow the eggs to set briefly at the edges (10–20 seconds), then using a spatula gently push the cooked edges into the center and tilt the pan so uncooked eggs flow to the bottom.

When eggs are about 70% set but still moist, fold the vegetables into the eggs. Continue to gently fold and cook until eggs are softly set but not dry — about 1–2 more minutes. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Sprinkle the shredded sharp cheddar evenly over the scramble. Turn off the heat and cover the skillet with a lid or plate for 30–60 seconds to let the cheese melt.

Divide the scramble onto 2–3 plates or warm tortillas. Top each portion with sliced/diced avocado and spoon 1–2 tablespoons of salsa over the top.

Garnish with chopped cilantro and serve with additional hot sauce or warmed tortillas on the side.

Enjoy immediately while hot.